Diffuser of natural aromas for refrigerated environments

ABSTRACT

A diffuser of natural aromas for refrigerated environments includes a dome designed to build up aromas, and houses a cartridge containing coffee as a natural base product, which is covered by a waterproofed mesh to protect the substance from moisture. The dome is coupled to a base that hosts an isolated battery compartment. Windows cut in the base are covered with a dehumidifying net allowing refrigerated and dried air to penetrate the base&#39;s inner surface. An electronic fan connected to the battery compartment is mounted on an overhang inside the base to convey air from the refrigerated environment through and outside the dome, creating an airflow cycle. A method of providing a way to neutralize unpleasant odors within refrigerated environments by diffusing natural aromas and a method of providing beneficial effects to a subject when natural aromas are inhaled may be implemented using the above described diffuser.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims priority to provisional application Ser.No. 61/176,986 filed on May 11, 2009.

TECHNICAL FIELD

This invention relates to an improved device that combines a unique domeshape and a unique aroma cartridge for diffusing a natural aroma (forexample, natural coffee molecules) and is to be used specifically withinrefrigerated and cold environments such as cold rooms and refrigerators.The device helps provides a fresh and agreeable environment inside therefrigerator when used with the right natural aroma having similarchemistry properties as coffee and can be used with any natural aroma oraromas. The device then might also offer some aromatherapy propertieswhen someone, for example, opens his/her refrigerator to load or unloadit, by putting that person in direct contact with the natural aroma,which may have beneficial effects when inhaled e.g. may improve thatperson's mood.

BACKGROUND OF THE INVENTION

Air fresheners according to the prior art usually only remove parts ofbad odors or cover them up with other odors, which are most of the timeartificial perfumes or fragrances. In a refrigerator, one cannot use anyfragrances especially artificial ones without knowing exactly the impacton food contents and the way they mix with natural aromas and odorantsthat are spread in the air. For refrigerators, it seems that only odorabsorbents or absorbent materials such as baking soda, activated carbon,aluminosilicate minerals, clays and other minerals, and the like andeven combinations of such materials have been used, but the results havenot been completely satisfactory. Some companies manufacture artificialaromas generators using fan and batteries for multipurpose applications,but none of them involve using natural aromas and more specificallywhole natural ground coffee or any form of natural roasted coffee in acartridge that is diffused efficiently in cold rooms and refrigerators.

Coffee aroma can be perceived by two different mechanisms. It can eitherbe sensed nasally simply by smelling the coffee through the nose, orretro nasally. In this description, I will focus only on the coffeemolecules sensed nasally, as enables by an apparatus according to thepresent invention, which provides that the coffee aroma molecules arediffused slowly and in abundance, so that they can be sensed nasallysimply by smelling around the refrigerator while the door is open andthe molecules are released to the outside.

According to Yasser Don, a scientist from the University of Oklahoma,“the high vibration intensity from coffee molecules may cause thedetachment of food odorant from olfactory receptors” because of “theunique structure of these coffee molecules”. This scientist suggestedthat “the smell of coffee can restore appetite and refresh olfactoryreceptors”. He also suggested that “people can regain their appetiteafter cooking by smelling coffee beans, and that this method can also beused for research animals”.

According to another article written for the Neurocritic in 2008, “Ateam of the National Institute of Advanced Industrial Science andTechnology in Tsukuba, Japan, deprived rats of sleep for a day. Whenthey examined their brains they found reduced levels of mRNA—messengermolecules that indicate when a gene is being expressed—for 11 genesimportant to brain function. When the rats were exposed to the aroma ofcoffee, the mRNA for nine of the genes was restored to near normallevels, and exceeded above normal levels for two—GIR, involved inneuro-endocrine control, and NFGR, thought to control oxidative stress.”Scientists seem to suggest then that it could be the smell of coffeethat causes this effect rather than sipping a cup of coffee.

Diffusing natural coffee is not an easy task as the coffee essenceevaporates easily, rapidly, and tends also to absorb other lessdesirable flavors. In order to preserve this essence, the coffee has tobe diffused in a device specifically designed for it. Even though theprior art and the wide variety of diffusers are very rich and extended,there is no real teaching on how to diffuse natural coffee despiteseveral scientific research on coffee smell.

The Patent of Invention U.S. Pat. No. 4,707,338 describes an aromagenerator with an automated light sensor which discharges, with the helpof a motor driven fan connected to a battery, an aromatic vapor when alight sensor is stimulated. It suggests this device can diffuse anyaroma in any places such as a refrigerator. Even though this inventioncould generate an aroma in a refrigerator, it does not provide aspecific disclosure on maximizing efficiency of its device in arefrigerated enclosure.

For example, the Patent of Invention U.S. Pat. No. 4,707,338 does notdisclose whether the battery needs to be clearly separated from theatmosphere of the refrigerator and from the air flow pushing the aroma.Air moisture and battery doesn't mix well together.

Also this patent does not disclose how its device has to be modified andredesigned in order to work efficiently in a refrigerator.

The Patent of Invention U.S. Pat. No. 4,707,338 suggests that an “airfreshener of a type acting to prevent food products in the interior fromacquiring an unpleasant taste or disagreeable odor” can be used in itsdevice but this patent does not disclose if and how the cartridge andthe entire device has to be modified to work efficiently in arefrigerator which obviously has, in its interior, cold and humiditybuilding up between cold and warm air coming from the outsideenvironment each time the door of the refrigerator is opened.

The Patent of Invention U.S. Pat. No. 4,707,338 teaches that “the aromagenerator is so placed in the refrigerator interior that its sensor isthen adjacent the light bulb therein,” but the device then might notwork if placed in any spot in the refrigerator, such as that the lightbulb may not be strong enough to trigger the sensor, which may also becovered with moisture and therefore, lower the overall efficiency of thesensor and the device.

In addition, this patent device is not designed to create an airflowcycle between its device and the room.

In summary, the Patent of Invention U.S. Pat. No. 4,707,338 provides nodirection on how to diffuse natural coffee molecules properly within arefrigerator.

The Patent of Invention U.S. Pat. No. 5,468,447 describes an improveddevice for eliminating odors and maintaining a fresh environment withina refrigerator using chemical absorbents such as active carbon andodor-absorbing aluminosilicate minerals. No teaching is provided on howto diffuse coffee molecules within the refrigerator.

Therefore, despite the wide variety of prior art describing andcomparing devices used in a refrigerator, it has not been previouslyrecognized that the combination of a unique dome mounted on an apparatusand a unique cartridge containing natural aroma(s), and morespecifically pure natural roasted ground coffee or coffee beans as abase product, which could be used to diffuse natural coffee molecules ina cold environment such as a refrigerator or any cold room. Severaltechniques were implemented to reduce only the problem with odors suchas “odor eaters” (baking soda, active carbon, and so on). Each of thesesolutions helps with the odor problems but these devices are verylimited in their function.

There is a need for the present device having unique dome and cartridgeshapes to be used with coffee molecules for freshness, wellness and evenaromatherapy in the simple environment of the kitchen. Furthermore,modified molecules developed with nanotechnology could be “attached” tothe structure of these natural coffee molecules that reside in thecartridge and help people cope with food disorders such as anorexia andbulimia, but not only with these food disorders, thereby providing a newarray of products for medicinal and aromatherapy purposes.

SUMMARY OF THE INVENTION

The main object of this invention is to provide a cold room orrefrigerator with an abundant natural aroma from natural coffee or fromsubstances having equivalent properties such that a user can perceivethe aroma or the coffee or like substance while opening the refrigeratoror cold room, and that the aroma would spread and diffuse in theproximity of the refrigerator thereafter.

It is an object of the invention to provide an apparatus that improvesconsiderably the freshness of a cold room or a refrigerator by replacingunpleasant odors dispensed by the food stored in the refrigerator by anentirely natural aroma.

It is another object of the invention to provide a new way of enjoyingcoffee or any compatible aroma by simply opening the refrigerator's doorwhile loading or unloading the refrigerator. For example, one mightdislike the taste of coffee but might enjoy its agreeable smell when itis diffused in its cool environment.

It is still another object of the invention to provide an apparatus thatallows a user to enjoy the benefits of odorant coffee molecules just bytaking a whiff every now and then. It would be reasonable then to talkof kitchen aromatherapy enjoyed by almost anyone.

It is yet another object of the invention to provide the sciencecommunity with a tool to heal in the future certain types of fooddisorders such as anorexia, bulimia, but not limited only to these twotypes of disorders, by exposing a patient visually to food stacked in arefrigerator and simultaneously by activating olfactory receptors withcoffee molecules dispensed by a device according to the presentinvention, so that beneficial molecules of coffee or similar substances,in their natural states or modified with a variety of technologiesavailable such as nanotechnologies, are in a position to triggerspecific brain cells.

An apparatus constructed according to the principles of the presentinvention meets these and other objects. The apparatus may be made, forexample, using four devices and two different techniques. In oneembodiment, the apparatus includes a unique dome which hosts a uniquelyshaped cartridge, a base that contains an electronic fan and that isperforated with tiny windows in its upper layer, and an isolated batterycompartment in the lower deck on the bottom of the device. In oneembodiment, the cartridge and the dome are combined and dispense thecoffee molecules in a conical chamber of the dome.

Another feature of the invention includes a moisture proof air cycleflow generated by an electronic fan. Windows are provided, which are cutin the base to let air penetrate the inner surface of the device andvent gently to the conical chamber charged with odorant coffeemolecules. The unique shape of the conical chamber and the extendedfunnel higher up finally dispenses the odorant coffee molecules to theoutside through openings cut on the higher portion of the dome.

The invention also includes methods of diffusing a beneficial naturalaroma within a refrigerated environment, more particularly, a coffeearoma.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings illustrate the described embodiments of theinvention:

FIG. 1 is a side view of the apparatus according to an embodiment of theinvention;

FIG. 1 a is an exploded view of the base of the apparatus of FIG. 1;

FIG. 1 b is an exploded view of the dome of the apparatus of FIG. 1hosting the cartridge, embodied as a natural coffee bag;

FIG. 2 is an exploded view of the apparatus of FIG. 1;

FIG. 3 is a detailed view of the parts of an apparatus of FIG. 1.

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT OF THE INVENTION

The invention will be described hereinafter with specific reference to apreferred embodiment as illustrated in FIGS. 1 through 3. The followingdescription is based on the use of coffee as a natural aromaticsubstance. It should be understood that other natural substances withcomparable properties may be employed as well.

The device (10) is designed to be used in a cold environment such as acold room or a refrigerator where the temperature does not exceed 45degrees Fahrenheit and can be placed anywhere within the coldenvironment. In one embodiment, the apparatus is made of one or moreplastic resins, preferably HDPE or High-Density Polyethylene.

The base (11) of the apparatus has a cylindrical shape (12), preferablyof oval cross-section which is closed by two planar rectangles (13).This particular shape makes it easier to attach or screw, or to detachor unscrew the base (11) and the dome (42) one from the other. Inanother embodiment, the base could take any shape or form for marketingor utility purpose; therefore, the shape of the base should not beconsidered a limiting element of the invention.

The depth of the base permits to design a battery compartment (15) inthe bottom side of the base. The battery compartment is connected to aswitch (19) that can be turned “off” or “on”, which is in turn connectedto a small electronic time relay (20) to automatically set or activate apredetermined operating time to permit the odorant coffee molecules tobuild up. The battery compartment (15) can host two regular AA batteriesor a 9 volts battery format EN22 depending on consumption needs. Inanother embodiment, the battery could be rechargeable.

The low voltage electronic fan (16) is designed with six or seven blades(36) rotating at plus or minus 800 RPM to optimize airflow (22) andlower energy consumption.

The battery compartment (15) has a rectangular shape and is isolatedfrom the outside environment and from the upper inner surface (17),which has a cylindrical shape.

The electronic fan (16) is fixed with four screws (18) to an overhang(18′) designed to hang just above seven small windows (14) which are cutinto both arc sides of the base. The windows allow then an air current,generated by the electronic fan, to enter into the base (11). Theelectronic time relay (20) automatically switches on the electronic fan(16) every hour for fifteen minutes.

Each window (14) is covered with a moisture proofed material mesh (21)to avoid excessive moisture build up in the apparatus (10) coming fromthe cold room (e.g. from a refrigerator) when warm air mixes with therefrigerator's cold interior atmosphere, hence increasing humidity inthe air. In another embodiment, windows (14) can be replaced by a narrowrectangular opening or any other shape that can be cut in the side arcor oval shape (12).

The electronic fan (16) then generates an airflow (22), as shown in FIG.3, and pushes dry air up. The dry and cold air flow then reaches thedome (24) in its inner surface, see FIG. 1 b. In another embodiment, amoisture proofed material mesh could be added to the upper circularopening of the base (11), to filter one more time any residual moisturein the base's inner surface.

The inner surface of the dome (24) should be coated preferably with thesame plastic the coffee makers use to package and conserve coffee. Thedome attaches the replaceable coffee cartridge (27) in its innersurface. It should be noted that, within the present description, termssuch as “cartridge,” “natural coffee bag,” or the French terms“pastille” are used all to indicate a container of coffee or likesubstance in ground or granular form, such to release aroma within therefrigerated environment. The natural coffee cartridge (27) may have avariety of shapes, preferably shapes that maximize the surface ofdiffusion of the coffee aroma toward the refrigerated environment and atthe same time that facilitate positioning into the designated seatinside apparatus (10). The natural coffee cartridge (27) should also beconstructed to minimize intrusion of moisture inside it, as explained ingreater detail below.

A circular open container (28) is designed to smoothly slide the naturalcoffee cartridge (27) in it. The natural coffee cartridge is retained inplace within the circular open container (28) by an upper ring (25) anda lower ring (26), which are linked and attached, on a circular pattern,by four stems (29) spaced 90° from each other. The upper ring (25) islarger than the natural coffee cartridge to prevent it from movingfurther up. The upper and lower rings (25) and (26) may be releasable orattached to the inner wall of the dome (24). The upper ring (25) mayalso be constructed to serve as a barrier that prevents moisture frompercolating from the upper to the lower portions of the dome within thefree space.

The circular open container (28) is also attached to the upper and lowerrings (25) and (26) with four stems (30) spaced out 90° on a circularpattern and perpendicular to the inner surface of the dome (24). Thecontainer (28) is designed to free a 360° wide open gap within thedome's inner surface and the container's edge to allow the coffeemolecules to be dispensed in an omni-directional fashion.

The natural coffee cartridge is supported with a very thin mesh (31)made preferably of nylon and attached to an upper ring (32) and a lowerring (33) made of plastic resins, preferably HDPE, and to eight verythin and rigid stems (34) made also of HDPE attached perpendicularly tothe upper and lower rings (32) and (33), and on its center stem (43) asshown in FIG. 3. The coffee cartridge is packaged in a hermeticallysealed container with degassing valve before being used in theapparatus. In one embodiment, the coffee is contained in a bag or mesh(31) similar to the new nylon bags used for tea. A preferred amount ofcoffee in the bag is 5.5 oz, which should release sufficient aroma for5-7 days depending on refrigerator use. In another embodiment, thecoffee is entirely contained in a waterproof mesh (31) that enables thecoffee aroma to be released from the cartridge while preventing moisturefrom entering the cartridge. In still other embodiments, the coffeecartridge has different shape to maximize the surface area exposed tothe environment and, accordingly, maximizes the amount of coffee aromathat is released. Moreover, the coffee may be contained in the cartridgeas ground coffee, or may be compresses in pill or pellet form.

The upper portion (35) of the dome's inner surface is separated from thecoffee cartridge compartment (28) with a conical chamber (44) whichextends toward a funnel (41) to reach a central aperture (37) toward thedome's top. This design not only helps in building up the odorant coffeemolecules in the funnel shaped area (41), but most importantly, helps inprotecting the coffee oils or coffee essence in the coffee cartridge(27) and around from with excessive moisture, but also prevents externalless desirable odorants to build up around the coffee cartridge, whichotherwise would spoil the coffee molecules. The odorant coffee moleculesare then forced gently into the conical chamber (44) where they build upthrough the funnel area (41) until released by the central aperture (37)and four satellite apertures (38) cut into the top of the dome. Thecoffee odorant molecules, once dispensed in the refrigerator areaprogressively change the aroma atmosphere in the refrigerator withoutinterfering or polluting the food stored in it.

The dome (42) and the base (11) are attached together with a threadedconnection between them, or with another method known in the art, suchas with fasteners, or with a snap or interference fit. An airtightrubber ring (39) is mounted on the screw thread (23) of the base toavoid air leak between the parts.

Two coin shaped magnets are preferred attached to the diffuser device tohold it anywhere in the refrigerator and in any position.

The invention also relates to a method of freshening a cold storageenvironment, such as a refrigerator, by diffusing a coffee aroma withinthe refrigerator, or a natural aroma having aromatic propertiescomparable to coffee.

While the invention has been described in connection with the abovedescribed embodiments, it is not intended to limit the scope of theinvention to the particular forms set forth, but on the contrary, it isintended to cover such alternatives, modifications, and equivalents asmay be included within the scope of the invention. Further, the scope ofthe present invention fully encompasses other embodiments that maybecome obvious to those skilled in the art and the scope of the presentinvention is limited only by the appended claims.

1. A diffuser device of one or more natural aromas for refrigeratedenvironments comprising: a base (11) equipped with an electronic fan(16) connected to an electronic system (20) and connected to a batterycompartment (15) which is isolated in the bottom of the base; a batteryenclosed in the battery compartment and actuated by a manual pushbutton(19) or automatically in accordance with a pre-established electronictime relay (20) to diffuse the one or more natural aromas duringpredetermined intervals of time through and out the diffuser device; adome (42) coupled to the base (11) with a threaded connection; and acartridge (27) containing a natural product releasing the one or morenatural aromas.
 2. The diffuser device of claim 1, wherein lateralwindows (14) are cut on the lower base's sides which allow the cool airfrom the refrigerated environment to penetrate the base's lower innersurface of the device (17′).
 3. The diffuser device of claim 2, whereina replaceable dehumidifying net (21) covers the inner or outer sides ofthe lateral windows (14) which retain excessive moisture in the airpenetrating the inner surface of the device.
 4. The diffuser device ofclaim 1, wherein the electronic fan (16) is mounted on an overhang (18)located on top of the base's lower inner surface (17′).
 5. The diffuserdevice of claim 1, wherein the battery compartment (15) located in thebottom of the base is isolated from the base upper (17) and lower (17′)inner surfaces of the base.
 6. The diffuser device of claim 1, whereinthe electronic fan (16) produces an airflow cycle (22) by sucking incold air from the outer refrigerated environment through the innerdevice and subtly diffuses out the available aromas from the device. 7.The diffuser device of claim 1, wherein the upper portion of the dome'sinner surface is designed to contain a conical chamber (41) extending toa funnel (44) which helps to build, retain and promote air diffusioncoming from the base and its ventilation system.
 8. The diffuser deviceof claim 1, wherein the lower portion of the dome's inner surfaceshelters a circular opened container (28) which hosts the one or morenatural aromas cartridge (27) to allow it to dispense aroma moleculesfreely from any side.
 9. The diffuser device of claim 1, wherein thecartridge's backbone is made of several stems linked perpendicularly andon its center stem(s) (43) to an upper ring (25) and a lower ring (26)made of plastic components.
 10. The diffuser device of claim 9, whereinthe cartridge (27) is replaceable, slides in the opened container andattaches to it with finger pressure.
 11. The diffuser device of claim10, wherein the cartridge's (27) natural product is retained in it andprotected by a waterproofed mesh which fully covers the cartridge. 12.The diffuser device of claim 11, wherein the base product contained andused in the cartridge (27) has to be roasted coffee product(s) or anyother natural products or substances having similar aroma chemicalproperties.
 13. The diffuser device of claim 12, wherein the baseproduct can be combined and or mixed to provide the one or more naturalaromas.
 14. A method of diffusing one or more natural aromas within arefrigerated environment comprising: providing a diffuser device of theone or more natural aromas for refrigerated environments comprising: abase (11) equipped with an electronic fan (16) connected to anelectronic system (20) and connected to a battery compartment (15) whichis isolated in the bottom of the base, a dome (42) attached to the base(11) with a threaded connection, a cartridge (27) containing a naturalproduct releasing the one or more natural aromas, an electronic fan (16)producing an airflow cycle (22) by sucking in cold air from therefrigerated environment outside the diffuser through the inner deviceand subtly diffusing the one or more natural aromas from the device, areplaceable dehumidifying net (21) covering the inner or outer sides oflateral windows (14) which retain excessive moisture in the airpenetrating the inner surface of the device, an upper portion of thedome's inner surface designed to contain a conical chamber (41)extending to a funnel (44) which helps to build, retain and promote airdiffusion coming from the base and its ventilation system, a lowerportion of the dome's inner surface which shelters a circular openedcontainer (28) which hosts a cartridge (27) of the one or more naturalaromas and allows dispensing the one or more natural aromas freely fromany side, wherein the natural product is retained in the cartridge (27)and is protected by a waterproofed mesh which fully covers thecartridge; and storing the diffuser device in the refrigeratedenvironment.
 15. The method of claim 14, wherein the natural baseproduct contained and used in the device's cartridge (27) is a roastedcoffee product or any other natural products or substances havingsimilar aroma chemical properties.
 16. The method of claim 14, whereinthe diffuser of the one or more natural aromas for refrigeratedenvironment neutralizes unpleasant odors within the refrigeratedenvironment.
 17. A method of providing one or more natural aromas to asubject in a refrigerated environment using a diffuser according toclaim 1, comprising: causing the user to open or entering therefrigerated environments; causing the diffuser to spreading and mixingthe one or more natural aromas into an environment surrounding the airreceiver; and having the user receive beneficial effects by inhaling theone or more natural aromas.